For my 5-ingredient recipe on Freutcake this week I'm sharing my favorite spring waffles, spiked with a healthy dose of carrot juice—no peeling or grating require! I love these served with butter and maple syrup. To turn them into carrot cake waffles, simply top with toasted pecans, butter, brown sugar and a big dollop of whipped cream! (Bonus points of you try Cream Cheese Whipped Cream.)

My trick for the perfect waffle is to make it ahead, then crisp up in the oven to serve. It makes your life a whole lot easier, especially if you're entertaining, and it's the only way to ensure that nice crunchy, crisp waffle outside and fluffy warm interior.

If you're hating on waffles for some reason, I bet you can turn this same self-rising flour batter into pancakes too. It should totally work. I didn't try it but give it a go—and let me know how it turns out!

1. Preheat the oven to 350˚F.2. Whisk the flour, 3 tablespoons sugar, butter, egg, carrot juice and milk together in a large bowl until combined (the batter will be lumpy).3. Preheat a waffle iron and spray with nonstick cooking spray. Ladle some batter into the iron (about 1/2 cup depending on the size of your iron) and cook until golden brown. Transfer the waffle to a parchment-lined baking sheet. Repeat with the remaining batter, arranging the waffles in a single layer on the baking sheet when finished cooking.4. Heat up the waffles and let them crisp up in the oven, if desired, about 5 to 10 minutes. Serve with your favorite toppings or let cool and freeze between waxed paper in resealable plastic bags for up to 2 months.